The Picky Apple

I hate meatloaf.  There, I said it.  Believe me, I want to like it.  Meatloaf is one of those classic American comfort foods, and from what I’ve heard, it goes great with mashed potatoes (which I love).  I have tried a handful of different meatloaf recipes, but to no avail.  I just haven’t found one that I like.  Until now.  Now granted, this isn’t your standard all-American meatloaf, and perhaps that’s why I like it.  That’s certainly why I decided to give it a chance in the first place.  Anything with “Tex-Mex” in the title gives me pause, and this recipe made it all the way to my recipe file, despite also having “Meatloaf” in the title.  This meatloaf, if you can even call it that, tastes very taco and/or chili-like.  It definitely isn’t the prettiest dish on the block.  But give this ugly meatloaf a try, won’t you?

Tex-Mex Meatloaf

from Southern Living, May 2008

Ingredients:

• 2 lb. ground round
• 1 1/2 cups crushed tortilla chips, divided
• 1 (16 oz) can chili beans in sauce, undrained
• 1 (10 oz) can diced tomatoes with green chiles, drained
• 1 1/4 tsp. chili powder
• 1 tsp. ground cumin
• 2 large eggs, lightly beaten
• 1/2 cup chopped onion
• 1 garlic clove, minced
• 1 tsp.  salt
• 1/4 tsp. pepper
• 1/2 cup salsa
• Torn lettuce leaves
• Tortilla chips
• Toppings: sour cream, grated Cheddar cheese, chopped tomatoes, sliced olives, guacamole

1.  Preheat oven to 350 degrees F.  Stir together ground round, 1 cup crushed tortilla chips, beans, and next 8 ingredients in a large bowl until just combined.

2.  Transfer mixture to a lightly greased 9 inch deep-dish pieplate.  Place on a rimmed baking sheet.  Bake at 350 degrees F for 45 minutes.  Spoon 1/2 cup salsa evenly over meatloaf; sprinkle with remaining 1/2 cup tortilla chips.  Bake 20 to 25 more minutes or until center is no longer pink.  Let stand 10 minutes.  Cut into wedges.  Serve over lettuce with tortilla chips and desired toppings.

Filed under: Uncategorized on July 3rd, 2008 | No Comments »

I had my first-ever fish tacos a few weeks ago, and absolutely LOVED them.  Why didn’t anybody clue me in on these any sooner?!  I ordered them again at a different restaurant a week later and loved them even more.  Coincidentally, shortly after both of those delicious dining experiences, the cooking section of The Houston Chronicle featured a story on fish tacos and included several recipes.  Of course I snagged those pages and added them to the top of my recipe file (or should I say pile?).  One recipe in particular grabbed my attention since it features a spicy beer batter and two different yummy sauces.  I gave that recipe a go earlier this week.  I was extremely pleased with the results even though I played around a little with the sauces to suit my preferences and ingredients I had on hand.  These were delicious and The PIcky Apple enjoyed them too.

Baja Fish Tacos

From The Houston Chronicle

Spice Chile Sauce (optional)

• 1/2 a 7 ounce can chipotle chiles in adobo sauce
• 1/4 cup mayonnaise (I used more yogurt instead)
• 1/4 cup yogurt
• 3/4 cup light sour cream
• 1/2 tablespoon Valentina Hot Sauce (I omitted, only because we were all out of sauce)
• 1/4 teaspoon sugar

Avocado Sauce (optional):

• 1 ripe avocado, peeled
• 2 tablespoons light sour cream
• 2 tablespoons milk, plus more to thin sauce if necessary
• Juice of half a lime
• 4 cilantro sprigs, stemmed and chopped
• Salt

Tacos:

• 1 cup tempura flour (I used a box of McCormick’s Tempura batter, found near the other fish fry products)
  
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne
• 1/2 teaspoon Coleman’s dry mustard
• 1/2 teaspoon oregano, rubbed to a powder
• 1 1/2 teaspoon kosher salt, plus more to season fish
• 1 cup cold beer, plus more to thin the batter if necessary (Corona was what we had on hand)
• 1 pound firm, meaty fish (halibut, mahi-mahi or tilapia) or 1 pound of small to medium shrimp, peeled and deveined (I went with tilapia because it was cheapest)
• Juice of one lime
• Salt
• Canola oil for frying
• 12 corn tortillas
• Finely shredded green or purple cabbage  (I used a bag mix that included green and purple cabbage, as well as broccoli, cauliflower, and carrots)
• Chopped cilantro
• 3 or 4 limes cut into wedges

To make the Spicy Chile Sauce, blend chipotle chiles, mayonnaise, yogurt, sour cream, hot sauce and sugar in a food processor until creamy.  Pour into a container and refrigerate until ready to use.

To make the Avocado Sauce, pulse the avocado, sour cream, milk and lime juice in a food processor until it is creamy.  Ad more milk if necessary , until sauce is the consistency of whipping cream.  Add the cilantro and salt to taste; pulse until just blended.  Pour into a container and refrigerate until ready to use.

The batter can be made several hours ahead and refrigerated until you are ready to use it.  To make the batter, combine the flour, onion powder, cayenne mustard, oregano and salt in a bowl.  Whisk in the beer.  It is okay if there are some small lumps.

Cut the fish into 1/4 inch thick slices about the size and shape of a very large index finger.  Sprinkle with lime juice and salt.

Pour oil to the depth of 1 1/2 inches in a deep, wide cast-iron skillet.  Heat over medium heat to 350 degrees.

Pat the fish dry with paper towels.  Dip a few pieces of fish into the batter, which should be the consistency of pancake batter (add more beer if it is too thick).  Using tongs, swish the pieces until coated.  Remove the fish, letting excess batter drip back into the bowl; place the fish in the hot oil.  Cook a few pieces at a time to avoid crowding the pan and lowering the temperature of the oil, until they float and the batter is golden-brown.  Place the fish on paper towels to drain.

Heat tortillas on a dry griddle for about 1 minute on each side, or microwave them briefly until pliable.  To serve, let each person assemble his or her own tacos to suit, with sauces, shredded cabbage, cilantro and lime wedges.

Filed under: Uncategorized on June 26th, 2008 | 4 Comments »

I finally made it to the store and attempted to make the Pecan Honey Sticky Buns again.  This time, the dough came together nicely.  The smell of these sticky buns baking was absolutely AMAZING!  No candle, potpourri or other fragrance can replicate that scent, though I do love to burn bakery scents when I’m not baking.

Pecan Honey Sticky Buns
Makes 15 buns

For the Glaze:

1 cup (packed) light brown sugar
1 stick (8 tablespoons) unsalted butter, cut into 4 pieces
1/4 cup honey
1-1/2 cups pecans (whole or pieces)

For the Filling:

1/4 cup sugar
3 tablespoons (packed) light brown sugar
1 tablespoon ground cinnamon
3 tablespoons unsalted butter, at room temperature

For the Buns:

1/2 recipe dough for Golden Brioche loaves (see below), chilled and ready to shape (make the full recipe and cut the dough in half after refrigerating it overnight)

Generously butter a 9-x-13-inch baking pan (a Pyrex pan is perfect for this).

To make the glaze: In a heavy-bottomed saucepan, bring the brown sugar, butter, and honey to a boil over medium-low heat, stirring frequently to dissovle the sugar.  Pour the glaze into the buttered pan, evening it out asbest you can by tilting the pan or spreading the glaze with a heatproof spatula.  Sprinle over the pecans.

To make the filling: Mix the sugars and cinnamon together in a bowl. If necessary, in another bowl, work the butter with a spatula until it is soft, smooth and spreadable.

To shape the buns: On a flour-dusted work surface, roll the chilled dough into a 16-inch square. Using your fingers or a pastry brush, spread the softened butter over the dough. Sprinkle the dough with the cinnamon sugar, leaving a 1-inch strip bare on the side farthest from you. Starting with the side nearest you, roll the dough into a cylinder, keeping the roll as tight as you can. (At this point, you can wrap the dough airtight and freeze it for up to 2 months . . . . Or, if you want to make just part of the recipe now, you can use as much of the dough as you’d like and freeze the remainder. Reduce the glae recipe accordingly).

With a chef’s knife, using a gentle sawing motion, trim just a tiny bit from the ends of the roll if they’re very ragged or not well filled, then cut the log into 1-inch thick buns. (Because you trim the ragged ends of the dough, and you may have lost a little length in the rolling, you will get 15 buns, not 16.) Fit the buns into the pan cut side down, leaving some space between them.

Lightly cover the pan with a piece of wax paper and set the pan in a warm place until the buns ahve doubled in volume, about 1 hour and 45 minutes. The buns are properly risen when they are puffy, soft, doubled and, in all likelihood, touching one another.

Getting ready to bake: When the buns have almost fully risen , center a rack in the oven and preheat the oven to 375 degrees  F.
Remove the sheet of wax paper and put the pan on a baking sheet lined with parchment or a silicone mat.  Bake the sticky buns for about 30 minutes, or until they are puffed and gorgeously golden; the glaze will be bubbling away merrily.  Pull the pan from the oven.
The sticky buns must be unmolded minutes after they come out of the oven.  If you do not have a rimmed platter large enough to hold them, use a baking sheet lined with a silicone mate or buttered foil.  Be careful - the glaze is super-hot and super-sticky.

What You’ll Need for the Golden Brioche Dough (this recipe makes enough for two brioche loaves. If you divide the dough in half, you would use half for the sticky buns, and you can freeze the other half for a later date, or make a brioche loaf out of it!):

2 packets active dry yeast (each packet of yeast contains approx. 2 1/4 teaspoons)
1/3 cup just-warm-to-the-touch water
1/3 cup just-warm-to-the-touch whole milk
3 1/3 cups all-purpose flour
2 teaspoons salt
3 large eggs, at room temperature
1/4 cup sugar
3 sticks (12 ounces) unsalted butter, at room temperature but still slightly firm

What You’ll Need for the Glaze (you would brush this on brioche loaves, but not on the sticky buns):

1 large egg
1 tablespoon water

To Make The Brioche: Put the yeast, water and milk in the bowl of a stand mixer and, using a wooden spoon, stir until the yeast is dissolved. Add the flour and salt, and fit into the mixer with the dough hook, if you have one. Toss a kitchen towel over the mixer, covering the bowl as completely as you can– this will help keep you, the counter and your kitchen floor from being showered in flour. Turn the mixer on and off a few short pulses, just to dampen the flour (yes, you can peek to see how you’re doing), then remove the towel, increase the mixer speed to medium-low and mix for a minute or two, just until the flour is moistened. At this point, you’ll have a fairly dry, shaggy mess.

Scrape the sides and bottom of the bowl with a rubber spatula, set the mixer to low and add the eggs, followed by the sugar. Increase the mixer speed to medium and beat for about 3 minutes, until the dough forms a ball. Reduce the speed to low and add the butter in 2-tablespoon-size chunks, beating until each piece is almost incorporated before adding the next. You’ll have a dough that is very soft, almost like batter. Increase the speed to medium-high and continue to beat until the dough pulls away from the sides of the bowl, about 10 minutes.

Transfer the dough to a clean bowl (or wash out the mixer bowl and use it), cover with plastic wrap and leave at room temperature until nearly doubled in size, 40 to 60 minutes, depending upon the warmth of your room.

Deflate the dough by lifting it up around the edges and letting it fall with a slap to the bowl. Cover the bowl with the plastic wrap and put it in the refrigerator. Slap the dough down in the bowl every 30 minutes until it stops rising, about 2 hours, then leave the uncovered dough in the refrigerator to chill overnight. (After this, you can proceed with the recipe to make the brioche loaves, or make the sticky buns instead, or freeze all or part of the dough for later use.)

The next day, butter and flour two 8 1/2-x-4 1/2-inch pans.

Pull the dough from the fridge and divide it into 2 equal pieces. Cut each piece of the dough into 4 equal pieces and roll each piece into a log about 3 1/2 inches long. Arrange 4 logs crosswise in the bottom of each pan. Put the pans on a baking sheet lined with parchment or a silicone mat, cover the pans lightly with wax paper and leave the loaves at room temperature until the dough almost fills the pans, 1 to 2 hours. (Again, rising time with depend on how warm the room is.)

Getting Ready To Bake: Center a rack in the oven and preheat the oven to 400 degrees F.

To Make the Glaze: Beat the egg with the water. Using a pastry brush, gently brush the tops of the loaves with the glaze.

Bake the loaves until they are well risen and deeply golden, 30 to 35 minutes. Transfer the pans to racks to cool for 15 minutes, then run a knife around the sides of the pans and turn the loaves out onto the racks. Invert again and cool for at least 1 hour.

Filed under: Tuesdays With Dorie, Uncategorized, breakfast on May 29th, 2008 | 5 Comments »

This week’s Tuesdays With Dorie recipe for Pecan Honey Sticky Buns was selected by Madam Chow of Madam Chow’s Kitchen.  The sticky buns are made from a brioche dough.  This was my first attempt at making both brioche and sticky buns, though I’ve made many a cinnamon roll before.  I knew from reading other bloggers experiences that I could expect the dough to be sticky, so as my dough was coming together, I though nothing of how batter-like it appeared.  But when the dough failed to form a ball and pull away from my stand mixer after a good 15-20 minutes on medium-high in the mixer, I knew something was wrong.  My first thought was that maybe I just wasn’t being patient enough.  Sometimes I can be a little on the impatient-side.  (I’m sure The Picky Apple and my parents are getting a good chuckle out of that statement!)  Then I remembered that I was trying to half the recipe…and forgot to half the eggs!  Dough FAIL!  I hate it when that happens.  And of course, I used the last of the butter, yeast, and eggs I had on hand, and it was time to put the baby to bed and then dinner.  I’ll be going to the store this morning after The Littlest Apple wakes up from his nap (assuming he takes one) to purchase new ingredients so I can try this again.  I’m not going to be defeated by the brioche!  Hopefully I’ll be back tomorrow with a photo of some gorgeous looking Pecan Honey Sticky Buns, but for now, check out how everyone else fared at Tuesdays With Dorie!

Filed under: Tuesdays With Dorie on May 27th, 2008 | 9 Comments »

Over the last few years, I have experimented with many different variations of stuffed shells.  Stuffed shells is one of my favorite dishes to serve to company, along with caesar salad, garlic bread, wine, and something chocolatey for dessert.  My previous attempts at stuffed shells included some combination of ground beef, chicken (chopped, chunks, seasoned), ricotta, parmesean, cream cheese, garlic and herb cheese spread, red sauce, white sauce, black olives, and mushrooms.  None of my previous attempts have included spinach, even though The Picky Apple and I both enjoy pasta stuffed with chicken and spinach when dining out.  When I saw this recipe for Chicken and Spinach Stuffed Shells on The Sisters’ Cafe, I had a “duh” moment….why didn’t I think to try that before?!  I was very pleased with how these turned out, though I did have quite a bit of extra filling leftover.  You can find the recipe over at The Sisters’ Cafe.  This is one of my favorite food blogs…I feel like I bookmark almost every recipe this group of sisters posts!

Filed under: chicken, freezer friendly, main dish, pasta on May 26th, 2008 | No Comments »

Shortbread is quickly becoming one of my favorite things to bake.  It has become one of my go-to egg-free desserts.  I used to think that shortbread was boring and plain and tended to skip right past most shortbread recipes.  But now recipes for shortbread catch my eye.  Now I can’t resist the deliciously buttery and slightly sweet goodness that is shortbread!  This week’s Tuesdays With Dorie recipe was Traditional Madelines, chosen by Tara of Smells Like Home, but since madelines require a special pan that I don’t have, I revisited one of the previously baked Tuesdays With Dorie recipes that I’ve been itching to try.  These Brown Sugar-Pecan Shortbread Cookies were the very first recipe selected for Tuesdays With Dorie.  The title alone caught my eye and drew me in, but the recipe itself is super simple and requires minimal ingredients.  I overcooked my shortbread cookies, but they still taste great.  They smelled so enticing while baking and cooling…it was hard waiting for them to cool completely (as Dorie suggests) before eating one.  The sweetness of the brown sugar, the nuttiness of the ground pecans, and the hint of cloves make these cookies a little more sophisticated than your basic shortbread, and as Dorie mentions, perfect with coffee or tea.

No pictures this week, unfortunately…camera is still out of commission.

Brown Sugar-Pecan Shortbread Cookies

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• Pinch of ground cloves
• 2 sticks (8 ounces) unsalted butter, at room temperature
• 3/4 cup (packed) light brown sugar
• 1/2 cup finely ground pecans
• Confectioners’ sugar, for dusting (optional)

Sift together the flour cornstarch, salt and cloves.  Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and brown sugar together on medium speed for about 3 minutes, until the mixture is very smooth.  Reduce the mixer speed to low and add the dry ingredients, mixing only until they disappear into the dough.  Don’t work the dough much once the flour is incorporated.  Add the pecans and give the mixer a couple of turns, just to get the nuts into the dough.

Using a rubber spatula, transfer the soft, sticky dough to a gallon-size zipper-lock plastic bag.  Put the bag on a flat surface, leaving the top open, and roll the dough into a 9-x-10 1/2 inch rectangle that is 1/4 inch thick.  As you roll, turn the bag occasionally and lift the plastic from the dough so it doesn’t cause creases.  When you get the right size and thickness, seal the bag, pressing out as much air as possible, and refrigerate the dough for at least 2 hours, or for up to 2 days.

Getting Ready To Bake: Position the racks to divide the oven into thirds and preheat the oven to 350 degrees F.  Line two baking sheets with parchment or silicone mats.

Put the plastic bag on a cutting board and slit it open.  Turn the firm dough out onto the cutting board (discard the bag) and, using a ruler as a guide and a sharp knife, cut the dough into 1 1/2-inch squares.  Transfer the squares to the baking sheets and carefully prick each one twice with a fork, gently pushing the tines through the cookies until they hit the sheet.

Bake for 18 to 20 minutes, rotating the sheets from top to bottom and front to back at the midway point.  The shortbreads will be very pale-they shouldn’t take on much color.  Transfer the cookies to a rack.

If you like, dust the cookies with confectioners’ sugar while they are hot.  Cool the cookies to room temperature before serving.

Filed under: Tuesdays With Dorie, cookies, dessert on May 20th, 2008 | 11 Comments »

This week’s Tuesday’s with Dorie has turned in to Thursdays with Dorie, for me anyway.  I apologize for the delay.  We had a busy weekend, as I’m sure many of you did, and Tuesday was here before I knew it.  I should have planned ahead a little more.  Over the weekend, I celebrated my first Mother’s Day as a mother.  My husband gave me a whole bunch of baking goodies I needed including wire whisks, a thermometer, a silicone mat, tongs, and several plastic cutting boards.  He also gave me the gift of sleeping in on Sunday morning while he got up early with The Littlest Apple: a much appreciated gift since The Littlest Apple is still waking up several times a night.

Before I jump in to this week’s recipe, I just wanted to let you all know that I’ve been trying LOTS of new and exciting recipes, and I’ve got lots of recipes to share…as soon as I get a chance to sit down and blog about them all.  So stay tuned!

My baking didn’t happen until Wednesday.  The recipe for this week was Florida Pie, selected by Dianne of Dianne’s Dishes.  This pie is essentially a key lime pie with a layer of coconut cream in a graham cracker crust, topped with coconut meringue.  As a coconut lover, I was completely in love with the coconut cream layer.  The Picky Apple liked the flavor of it, but doesn’t care for the texture of shredded coconut.  I was also pretty proud of my homemade graham cracker crust, which I made extra thick.  This was my first time working with Key Limes, and all I can say is that it sure does take a lot of Key Limes to get 1/2 cup lime juice….perhaps more work than it was worth, though I never actually tasted the lime layer of the pie.  I don’t think my meringue was quite as fluffy and tall as it should have been, but I may have been a little too rough when folding in the coconut at the end…

Florida Pie

1 9-inch graham cracker crust (page 235), fully baked and cooled, or a store-bought crust
1 1/3 cups heavy cream
1 1/2 cups shredded sweetened coconut
4 large eggs, seperated
1 14-ounce can sweetened condensed milk
1/2 cup fresh Key (or regular) lime juice (from about 5 regular limes)
1/4 cup of sugar

Getting Ready:

Center a rack in the oven and preheat the oven to 350 degrees F.  Put the pie plate on a baking sheet lined with parchment of a silicone mat.

Put the cream and 1 cup of the coconut in a small saucepan and bring it to a boil over medium-low heat, stirring almost constantly.  Continue to cook and stir until the cream is reduced by half and the mixture is slightly thickened.  Scrape the coconut cream into a bowl and set it aside while you prepare the lime filling.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl beat the egg yolks at high speed until thick and pale.  Reduce the mixer speed to low and beat in the condensed milk.  Still on low, add half of the lime juice.  When it is incorporated, add the reaming juice, again mixing until it is blended.  Spread the coconut cream in the bottom of the graham cracker crust, and pour over the lime filling.

Bake the pie for 12 minutes.  Transfer the pie to a cooling rack and cool for 15 minutes, then freeze the pie for at least 1 hour.

To Finish the Pie with Meringue:

Put the 4 egg whites and the sugar in a medium heavy-bottomed saucepan and heat over medium-low heat, whisking all the while, until the whites are hot to the touch.  Transfer the whites to a stand mixer, fitted with the whisk attachment, or use a hand mixer in a large bowl, and beat the whites at high speed until they reach room temperature and hold firm peaks.  Using a rubber spatula, fold the remaining 1/2 cup coconut into the meringue.

Spread the meringue over the top of the pie, and run the pie under the broiler until the top of the meringue is golden brown.  (Or, if you’ve got a blowtorch, you can use it to brown the meringue.)  Return the pie to the freezer for another 30 minutes or for up to 3 hours before serving.

Filed under: Tuesdays With Dorie, coconut, dessert, pie on May 15th, 2008 | 5 Comments »

I haven’t been able to particpate in Tuesdays With Dorie the last couple of weeks, so I was extra excited to see this week’s recipe was Peanut Butter Torte, selected by Elizabeth of Ugg Smell Food. Excellent choice, Elizabeth! This recipe was easy to put together and looked very impressive. The Picky Apple unknowingly consumed the peanut butter I purchased for this recipe (he loves PB sandwiches), so I wound up using about two thirds of the peanut butter called for in the recipe. It still turned out great, and there was plenty of peanut butter flavor. My only teeny tiny issue was with the Oreo cookie crust: there wasn’t quite enough of it as written. I would have had the perfect amount if I had doubled the crust. Regardless, this was another winning recipe from Dorie Greenspan! Be sure to check out all the other beautiful tortes at TWD!

Peanut Butter Torte

Ingredients:

1 ¼ c. finely chopped salted peanuts (for the filling, crunch and topping)
2 teaspoons sugar
½ teaspoon instant espresso powder (or finely ground instant coffee)
¼ teaspoon ground cinnamon
Pinch of freshly grated nutmeg
½ c. mini chocolate chips (or finely chopped semi sweet chocolate)
24 Oreo cookies, finely crumbed or ground in a food processor or blender
½ stick (4 tablespoons) unsalted butter, melted and cooled
Small pinch of salt
2 ½ c. heavy cream
1 ¼ c confectioners’ sugar, sifted
12 ounces cream cheese, at room temperature
1 ½ c salted peanut butter – crunchy or smooth (not natural; I use Skippy)
2 tablespoons whole milk
4 ounces bittersweet chocolate finely chopped

Getting ready: center a rack in the oven and preheat the oven to 350°F. Butter a 9-inch Springform pan and place it on a baking sheet lined with parchment or a silicone mat. Toss ½ cup of the chopped peanuts, the sugar, espresso powder, cinnamon, nutmeg and chocolate chops together in a small bowl. Set aside. Put the Oreo crumbs, melted butter and salt in another small bowl and stir with a fork just until crumbs are moistened. Press the crumbs evenly over the bottom and up the sides of the spring form pan (they should go up about 2 inches on the sides). Freeze the crust for 10 minutes. Bake the crust for 10 minutes, then transfer it to a rack and let it cool completely before filling.

Working with a stand mixer fitted with the whisk attachment or with a hand mixer in a large bowl, whip 2 cups of the cream until it holds medium peaks. Beat in ¼ cup of the confectioners’ sugar and whip until the cream holds medium-firm peaks. Crape the cream into a bowl and refrigerate until needed.

Wipe out (do not wash) the bowl, fit the stand mixer with the paddle attachment if you have one, or continue with the hand mixer, and beat the cream cheese with the remaining 1 cup confectioners’ sugar on medium speed until the cream cheese is satiny smooth. Beat in the peanut butter, ¼ cup of the chopped peanuts and the milk. Using a large rubber spatula, gently stir in about one quarter of the whipped cream, just to lighten the mousse. Still working with the spatula, stir in the crunchy peanut mixture, then gingerly fold in the remaining whipped cream. Scrape the mouse into the crust, mounding and smoothing the top. Refrigerate for at least 4 hours, or overnight; cover with plastic wrap as soon as the mousse firms.

To Finish The Torte: put the chopped chocolate in a heatproof bowl and set the bowl over a saucepan of simmering water. Leave the bowl over the water just until the chocolate softens and starts to melt, about 3 minutes; remove the bowl from the saucepan. Bring the remaining ½ cup cream to a full boil. Pour the cream over the chocolate and , working with a a rubber spatula, very gently stir together until the ganache is completely blended and glossy. Pour the ganache over the torte, smoothing it with a metal icing spatula. Scatter the remaining ½ cup peanuts over the top and chill to set the topping, about 20 minutes.

When the ganache is firm, remove the sides of the Springform pan; it’s easiest to warm the pan with a hairdryer, and then remove the sides, but you can also wrap a kitchen towel damped with hot water around the pan and leave it there for 10 seconds. Refrigerate until ready to serve.

Filed under: Uncategorized on May 5th, 2008 | 15 Comments »

I’m finally back to baking again and loving it!  Over the weekend I made these super yummy Caramelita Bars.  They’ve got a layer of oatmeal streusel, caramel, chocolate and pecans.  What’s not to love?!  They are a cross between Seven Layer Bars and Gooey Caramel Butter Bars.  These bars are extra-rich and delicious.  I made half with pecans and half without, and the nutty side got devoured long before the nut-free side.  Next time I make them, I might throw in a few more chocolate chips.  I felt the caramel was the dominant flavor, though I guess that makes sense, given their name.  I might also make a little more of the streusel layer because it didn’t seem like it was thick enough.  Totally not the recipe’s fault: my favorite part of any recipe is the dough, and this dough was irresistible.  I couldn’t help but sneak a few bites while I was waiting for the bottom layer to bake.  This is definitely a recipe I’ll be making again in the future!  I forgot to take pictures, but be sure to check out the photos on Eddybles….once you see these, you’ll have a tough time resisting!

Caramelita Bars

from Eddybles

48 soft caramel candies
6 tablespoons evaporated milk
1 cup all-purpose flour
1 cup quick-cooking oatmeal
3/4 cup firmly packed brown sugar
3/4 cup butter, melted
1 teaspoon baking soda
1/2 teaspoon salt
1 cup bittersweet (or semisweet) chocolate chips
1 cup chopped pecans

for the caramel layer

1. Preheat the oven to 350 degrees. Grease a 13″ x 9″ x 2″ baking pan.

2. In a small saucepan combine the caramels and evaporated milk. Over low heat, gently melt the milk and candy until thoroughly combined and creamy and thick. Stir constantly to avoid scorching. Remove from heat and reserve.

for the streusel dough

3. Combine the flour, oatmeal, brown sugar, baking soda and salt in a large mixing bowl. Beat in the melted butter at medium speed until a batter like consistency is achieved.

4. Press half the streusel dough into the baking pan. Bake for ten minutes.

to assemble

4. Drizzle most of the melted caramel over the baked streusel layer, reserving enough to drizzle over the fully assembled bars. Sprinkle the chocolate chips and pecans over the caramel and top with the remaining portion of dough. Bake for an additional 15 minutes.

5. Remove from the oven and drizzle with remaining caramel, reheating if necessary to soften it up. Refrigerate for a few hours before cutting and serving.

Yield: 16 bars

Filed under: dessert on May 5th, 2008 | 1 Comment »

Our meals have been somewhat uninspired lately….I was sick and not really feeling like cooking much. In the the past two weeks, The Picky Apple has been subject to a quite a few repeats and boring old standbys. I also asked him to pick up takeout on his way home from work more times than I care to remember (Not that there’s anything wrong with takeout. I was just beginning to feel like a domestic failure). Now that I’m feeling a little better, I’ve got the cooking and baking “itch” again, so watch out!

A few nights ago, I made Slow Cooker French Dip Sandwiches after reading about them on Baking Bites, one of my favorite blogs. I love French Dip Sandwiches! The Picky Apple, as it turns out, doesn’t like them as much as me. I probably could have guessed that though. He has a serious aversion to anything resulting in soggy bread. French onion soup is the biggest soggy bread offender in his book.  (Coincidentally, my all time favorite soup!)  Bread pudding is not something he’ll be requesting anytime soon.  So he ate his sandwich sans au jus, which kind of goes against the whole idea of French dip, if you ask me.  But to each his own.  We both liked the flavor of the meat.  I thought it was melt in your mouth good, especially with some fresh bread and melted smoked provolone! If you like French Dip Sandwiches, then you have got to try this…Check out the recipe here!

Filed under: beef, main dish, slow-cooker on May 2nd, 2008 | No Comments »